Breakfast and Recipes from our NJ Bed & Breakfast

Begin every weekend morning with a delicious gourmet breakfast served in the sunny breakfast room with fireplace or if weather permits, on our romantic wrap-around Victorian porch. A continental breakfast is provided on weekdays (Monday-Friday).

Complimentary beverages, self-serve coffee, tea and snacks are available around the clock.

Broccoli & Cheddar Quiche

9” pie crust (baked)
¼  cup parmesan cheese
1 cup shredded cheddar
2 cups chopped broccoli
¼  scallions
4 eggs
1 cup heavy cream
½ tsp salt
¼ tsp Tabasco

Combine last seven ingredients together. Pour into baked pie crust. Sprinkle with parmesan cheese.  

Baked 10 minutes at 450 degrees F.

Reduce heat to 325 degrees F and bake for additional 25 minutes. 

Spinach- Egg Bake 

1/2 cup butter
1 garlic clove, crushed
3 10-ounce boxes frozen spinach, squeezed dry
10 eggs
3 cups cottage cheese
1 cup Monterey Jack cheese, grated
1/4 cup breadcrumbs

In a skillet, melt the butter over medium heat. Add garlic and saute just until golden. Add spinach .  Cook for about two minutes and set aside to cool.  In a large bowl combine the remaining ingredients.  Add the cooled spinach and transfer to a large greased glass baking dish.  Bake in a 350 degree F oven for 30 to 45 minutes.


Crab Quiche

1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, whisk together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.

Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Roasted Vegetable Frittata

1-2 cups roasted vegetables rough chopped (I use red & green pepper, onion, & zucchini)
6 eggs
½ cup heavy cream
1 tsp. salt
1 tsp. pepper
2 slices whole grain bread pulled apart (crust removed)
1 cup mozzarella cheese (or cheese of your preference)
Parmesan cheese

Mix all ingredients together reserving some of the cheese for the top.  Pour into a buttered 9” pie plate.  Bake at 375 degrees F for approx. 35 minutes or until knife, when inserted into center comes out clean.  Cool for 5-10 min.

Chocolate Chip Bread Pudding with Warm Vanilla Sauce

8 cups scalded milk
9 eggs
2 T vanilla
½ cup mini chocolate chips
1 ½ tsp salt
2 T cornstarch
1 ½  cups sugar
5 cups cubed day old Italian bread

Soak bread in 1 cup milk.  In large bowl, combine remaining milk, eggs & vanilla.  In a separate bowl, combine sugar, salt & cornstarch.  Mix with liquids. Stir in chocolate chips.  Butter a 9 x 13 pan and place bread cubes on bottom.  Pour ingredients over and sprinkle with cinnamon.  Place pan in water bath and bake 350 for 1 hour.

Vanilla Sauce

½  cup butter
1 cup sugar
¾  cup half & half
2 tsp. vanilla

In top of a double boiler, melt ½  cup butter. Next, add sugar.  Add half & half and vanilla and reduce heat.  Bring to a boil, then simmer 15-20 min. until slightly thickened.  Pour over Bread Pudding.

Pecan Crusted Chicken with Orange Vodka Sauce

15 baby carrots
2 chicken breasts, boned & skinned
2T butter
2T olive oil
1/3 cup flour
1/3 cup finely chopped pecans
salt and pepper
1 cup chicken stock
Small bunch snow peas
1T orange zest
juice from ½ orange
¼ cup orange Vodka
2 cups steamed Basmati rice
cilantro for garnish lightly chopped

In a saucepan of boiling water, cook the carrots for 8 min, then cover and leave in water to stay hot and finish cooking.  Cut the chicken breast in half and pound until even.  Melt butter and add olive oil in skillet.  Mix flour, pecans, salt & pepper.  Dredge chicken & brown over med-high heat. (Reserve unused pecan mixture for thickening sauce later.)  When chicken is browned on both sides transfer to glass pan. Bake in 350 degree Foven to finish.

Deglaze the skillet drippings with chicken stock and add snow peas.  Meanwhile drain the carrots and return to sauce pan.  When peas turn bright green, remove form skillet and add to carrots.  Add 1 T of pecan mixture to sauce in skillet and whisk briskly.  Add the orange zest & juice then Vodka. (salt to taste)  Return chicken & vegetable to skillet to coat with sauce. Serve over rice, garnish with cilantro.

Eggs Benedict

1 Package English muffins
2 cups grated Swiss cheese
12 slices Canadian bacon
12 eggs
2 cups milk
Cayenne pepper to taste
Black pepper to taste

Grease 12 8-ounce ramekins and set aside.  Cube the English muffins and place enough in each ramekin to fill halfway.  Sprinkle the muffins with a small handful of Swiss cheese.  Place a slice of Canadian bacon on the cheese and top with more cheese.  In a large bowl beat the eggs slightly.  Add the milk and peppers to taste.  Divide among the ramekins.  Cover and refrigerate overnight.

Bake uncovered in a 350 degree F oven for 30 minutes.  Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.

Makes 12 Servings

Creamy Hollandaise Sauce

1/2 cup butter
1 tablespoon lemon juice
3 dashes cayenne pepper
3 egg yolks
1 tablespoon sherry

In a saucepan, melt the butter.  In a blender, combine the remaining ingredients and blend at low speed until mixed.  Slowly pour in the melted butter and blend 10 seconds or until thick and creamy.

Makes About 3/4 Cup

Chocolate Chip Bread Pudding w/ Warm Vanilla Sauce

8 Cups Scalded Milk
9 Eggs
2 T Vanilla
cup Mini Choc Chips
1 tsp salt
2 T cornstarch
1 cups Sugar
5 Cups cubed day old Italian Bread

Soak bread in 1 cup milk. In large bowl combine remaining milk, eggs & vanilla. In a separate bowl combine sugar, salt & cornstarch. Mix with liquids. Stir in chocolate chips. Butter a 9 x 13 pan and place bread cubes on bottom. Pour ingredients over and sprinkle with cinnamon. Place pan in water bath and bake 350 for 1 hour.

  • Phone: (856) 428-2195 or 1-800-269-0014
  • Guest: (856) 354-1013 Fax: (856) 354-1273